THE STONES OF AURELE PINEAU D'AUNIS 2019
Wine from France - PINEAU D'AUNIS
Les Pierres d'Aurèle is a family wine estate of 20 ha located in the heart of the Loire Valley, a French wine region in the midst of a renaissance.
For ten years, the dynamism of young winegrowers has allowed the Region to rise to the rank of the best French vineyards.
It is in this spirit that we took over the vineyard in 2010 and that we work daily to produce high quality local wines.
The vines are grown on the clay-siliceous soils of Chenonceaux with the greatest respect for our environment. The vines, aged 15 to 105 years, have deliberately limited yields to obtain grapes of optimum quality.
Pierre-André Frot, agricultural engineer and oenologist, is a lover of the vine and its environment. Passionate about his profession, Pierre strives to transmit this passion through the wines he produces.
Passed by great houses of Bordeaux and Burgundy during his studies, he transcribes the rigor and finesse taught in his wines. Coming from a family of entrepreneurs, Pierre very quickly acquired the Les Pierres d'Aurèle estate after working as a banker for the first 3 years following his studies.
Today, alongside his wife, he leads the life he has always dreamed of between passing on his love of wine and sharing the good things in life.
Les Pierres d'Aurèle Aunis is a fine expression of this noble Loire Valley grape variety. Exclusively from century-old vines, this wine expresses all the quintessence of the terroir on which it is grown. Its surprising notes of liquorice, pepper and fresh mint
Bourgueil the twenty places called domain gauthier 2021 75cl
Terroir and soils: Clay-siliceous. South exposure. Average age of the vines: 40 years. Planting density: 5000 vines/ha.
Philosophy : Organic farming (Ecocert certified in 2000)
Vinification and aging: In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. The fermentations are traditional and in indigenous yeasts after a cold pre-fermentation maceration. Fermentation is gentle and lasts on average 20 to 30 days with regular pumping over and punching down. The wines are then sown in barrels or in demi-muids, the proportion of new barrels changing according to the cuvées and vintages. The Gauthier family is fortunate to have old caves carved in tuff as a breeding cellar, which serve as a cozy nest for wines. They rest there there, serenely, in a stable and caulked environment with natural temperatures ideal for conservation. This cuvée was aged in 2 and 3 wine barrels for 24 months. The wines are then bottled without filtration.
CHINON LE CLOS DE PALLUS DOMAINE DE PALLUS 2018 75CL
Located in the Loire Valley in the town of Cravant Les Côteaux, the Domaine de Pallus has 12 hectares. Since 2005, Bertrand Sourdais represents the fifth generation of owners of the Domaine de Pallus.
Grape variety: cabernet franc
Plot harvested on 1 hectare.
100% destemmed Individual vinification in open wooden vats of 30 hl.
Fermentation for 25 to 30 days,aging for 18 months in Burgundy barrels between 5 and 10 years old.
A Cabernet Franc cuvée of great density, a mouth with present but silky tannins.
A large Chinon decanted 2 hours before tasting.
Producer Pierre and Rodolphe GAUTHIER
BEL AIR Domain
Family owned since 5 generations
Area of the vines: 18haEncépagement, 100% Cabernet Franc Average age of the vines: 40 years
Total production: 100.000 bts
The vineyard is located on "BENAIS" plateau most clay-limestone of the appellation "BOURGUEIL"
Resumption of operations in 1979 with work in collaboration with his son Rodolphe since February 2005.
Low yields Grass between the Labor rows at the foot of the vine
Respect for the land and consequently organic cultivation of the vine. ECOCERT control. Since 2000
It is on a low south-facing hillside that “Le Vau Jaumier” is located on clay-limestone terroir. Vines have been there for a long time, as evidenced by the numerous remains of amphorae. They emerge as soon as the earth is disturbed, from the remains of a Gallo-Roman villa which rises within this vineyard.
Harvest and vinification: The harvest are manual then the grapes are sorted grain by grain at optimum maturity. “Le Vau Jaumier” is the last harvested terroir of the whole estate. After crushing and destemming of the harvest, alcoholic fermentation starts naturally and is carried out in thermo-regulated wooden vats. Pigeage by foot twice a day for ten days and the maceration is then prolonged for 2 to 15 days in order to complete the extraction. Entonnage, in barrels after devatting and pressing. Malolactic fermentation therefore takes place in oak barrels (during the spring following the harvest).
Breeding : Classically, the Le Vau Jaumier cuvée is aged in 1-wine barrels for 12 months. In adaptation to the vintage,
Valencay Rouge Les Saint-Lazare Le Claux Delorme 2020 75cl
DomainsMinchin
Grape variety 100% CABERNET FRANC
A family property of 29 hectares, the estate is located west of the Loire Valley, in AOP Muscadet Côtes de Grandlieu. Rich in the combined influence of the Atlantic coast, the Loire and Lake Grandlieu, the terroirs offer us oceanic, fresh and iodized wines.All the vines have been organic since 2016.
Terroir and soils: Calcareous tuffeau soil covered with a thin layer of clay.
Philosophy : Organic farming (Ecocert certified in 2000)
Vinification and aging: In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. The fermentations are traditional and in indigenous yeasts after a cold pre-fermentation maceration. Fermentation is gentle and lasts on average 20 to 30 days with regular pumping over and punching down. The wines are then sown in barrels or in demi-muids, the proportion of new barrels changing according to the cuvées and vintages. The Gauthier family is fortunate to have old caves carved in tuff as a breeding cellar, which serve as a cozy nest for wines. They rest there there, serenely, in a stable and caulked environment with natural temperatures ideal for conservation. This cuvée was aged in 2 and 3 wine barrels for 24 months. The wines are then bottled without filtration.
Family owned since the 17th century, the estate has been handed down from father to son since 5 generations, and each has contributed its stone by adapting to its time. Today this beautiful family story continues ...
Robert SEROL had taken over the family farming of 1964 polyculture, with 2 ha of vines at a time when the vineyard was in distress. Persevering and passionate, he still chose viticulture. Accompanied by his wife Marie-Thérèse, they grew the estate and obtained the AOC Côte de Roannaise classification.
Stéphane SEROL took over the torch in 2000. Respectful of its soil and wine lover, he enlarges the estate, broadens the range of reds, plant Viognier and offers new rosés. After modernizing the farm, with Carine, his companion, they focus on the environment and the selection of terroirs.
Today the 27 hectares of vines in organic farming conversion, produce a range of reds and rosés which all reveal a different personality of the Gamay and give wines fresh and easy to drink. Since 2010, a white from Viognier comes in addition.
4 8 people work daily in the vineyards and Lucie welcomes you to the cellar on weekdays.
Vineyard
First plot planted by Stéphane Sérol 18 years ago on the hillside of Oudan.
2 ha vines planted in high density (8 500 feet / ha) on granitic soil facing south where the grapes mature earlier.
The soils are mechanically worked and the vines are nourished by the return of vines and by the addition of organic matter and lime.
Many works require the hand of the man: size, disbudding, lifting, stripping ...
winemaking
Manual harvesting and sorting at the winery on a vibrating table.
Vinification in frustoconical wooden vats with temperature control.
Stain of 40%.
14 days of slow fermentation-maceration thanks to native yeasts, exclusively.
Pneumatic pressing.
Maturation of 11 months in truncated wooden vats.
After a light filtration, bottling performed by us.
Producer Domaine du Collier Antoine FOUCAULT
Winegrower in Chace
The Domaine du Collier was created in 1999 by Antoine Foucault and Caroline Boireau. Extending on the commune of Brézé, the vines of Antoine and Caroline occupy 6 ha approximately. Most of the estate is in Chenin for white wine and the other part in Cabernet Franc for reds.
The work of the vine is carried out in organic, without product of chemical treatment fertilizer or weed-killer, with a work of the grounds and plowing which makes descend the roots of the vine into the rock of tufa.
Harvesting is manual and the winemaking is done in barrels for two to three years in the cellar.Only when the wine has decided that it is bottled and can finally be tasted.
Producer Domaine du Collier Antoine FOUCAULT
Winegrower in Chace
The Domaine du Collier was created in 1999 by Antoine Foucault and Caroline Boireau. Extending on the commune of Brézé, the vines of Antoine and Caroline occupy 6 ha approximately. Most of the estate is in Chenin for white wine and the other part in Cabernet Franc for reds.
The work of the vine is carried out in organic, without product of chemical treatment fertilizer or weed-killer, with a work of the grounds and plowing which makes descend the roots of the vine into the rock of tufa.
The harvest is manual and the vinification is done in barrels for two to three years in the cellar. It is only when the wine has decided that it is bottled and can finally be tasted.
Terroir and soils: Limestone tuffeau ground covered with a thin layer of clay.
Philosophy : Organic farming (Ecocert certified in 2000)
Vinification and aging: In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. The fermentations are traditional and in indigenous yeasts after a cold pre-fermentation maceration. Fermentation is gentle and lasts on average 20 to 30 days with regular pumping over and punching down. The wines are then sown in barrels or in demi-muids, the proportion of new barrels changing according to the cuvées and vintages. The Gauthier family is fortunate to have old caves carved in tuff as a breeding cellar, which serve as a cozy nest for wines. They rest there there, serenely, in a stable and caulked environment with natural temperatures ideal for conservation. This cuvée was aged in 2 and 3 wine barrels for 24 months. The wines are then bottled without filtration.
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